So-Young Kim (So Young Kim, So-Yong Kim)

Publication Activity (10 Years)

Years Active: 2020-2023
Publications (10 Years): 13

Top Topics

Saccharomyces Cerevisiae

Anti Inflammatory

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Ju-Hwan Yang, Eun-Hye Byeon, Dawon Kang, Seong-Geun Hong, Jinsung Yang, Deok Ryong Kim, Seung-Pil Yun, Sang-Won Park, Hyun-Joon Kim, Jae-Won Huh, So-Young Kim, Young-Wan Kim, Dong Kun Lee
Fermented Soybean Paste Attenuates Biogenic Amine-Induced Liver Damage in Obese Mice. Cells 12 (5) (2023)
Woo-Soo Jeong, Ha-Ram Kong, So-Young Kim, Soo-Hwan Yeo
Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non- Saccharomyces Strains. Microorganisms 11 (6) (2023)
Ju-Hwan Yang, Eun-Hye Byeon, Dawon Kang, Seong-Geun Hong, Jinsung Yang, Deok Ryong Kim, Seung-Pil Yun, Sang-Won Park, Hyun-Joon Kim, Jae-Won Huh, So-Young Kim, Young-Wan Kim, Dong Kun Lee
Fermented Soybean Paste Attenuates Biogenic Amine-Induced Liver Damage in Obese Mice. Cells 12 (5) (2023)
Woo-Soo Jeong, Ha-Ram Kong, So-Young Kim, Soo-Hwan Yeo
Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non- Saccharomyces Strains. Microorganisms 11 (6) (2023)
Ju-Hwan Yang, Eun-Hye Byeon, Dawon Kang, Seong-Geun Hong, Jinsung Yang, Deok Ryong Kim, Seung-Pil Yun, Sang-Won Park, Hyun-Joon Kim, Jae-Won Huh, So-Young Kim, Young-Wan Kim, Dong Kun Lee
Fermented Soybean Paste Attenuates Biogenic Amine-Induced Liver Damage in Obese Mice. Cells 12 (5) (2023)
Ashutosh Bahuguna, Vishal Kumar, Gajanan Bodkhe, Srinivasan Ramalingam, SeMi Lim, Ah-Ryeong Joe, Jong Suk Lee, So-Young Kim, Myunghee Kim
Safety Analysis of Korean Cottage Industries' Doenjang , a Traditional Fermented Soybean Product: A Special Reference to Biogenic Amines. Foods (Basel, Switzerland) 12 (22) (2023)
Ha-Ram Kong, Sun-Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo
Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea. Foods (Basel, Switzerland) 11 (22) (2022)
Su-Ji Lee, Ryeong Ha Kwon, Ju Hyung Kim, Hyemin Na, So-Jeong Lee, Yu-Mi Choi, Hyemyeong Yoon, So-Young Kim, Yong-Suk Kim, Sang Hoon Lee, Seon Mi Yoo, Heon-Woong Kim, Chi-Do Wee
Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates. Molecules (Basel, Switzerland) 27 (13) (2022)
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang , Fermented Red Pepper Paste, Produced by Traditional Cottage Industries. Foods (Basel, Switzerland) 11 (3) (2022)
Ye-Ji Jang, Hee-Min Gwon, Woo-Soo Jeong, Soo-Hwan Yeo, So-Young Kim
Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis. Microorganisms 9 (12) (2021)
Na-Young Gil, Ye-Ji Jang, Hee-Min Gwon, Woo-Soo Jeong, Soo-Hwan Yeo, So-Young Kim
Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae . Foods (Basel, Switzerland) 11 (1) (2021)
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products. Foods (Basel, Switzerland) 10 (10) (2021)
Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim
Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2. Foods (Basel, Switzerland) 9 (8) (2020)